Sour Cream Cornbread is a wonderfully savory cornbread made with creamed corn and lots of fresh sour cream. This recipe is super easy as it is made with self-rising cornmeal!
Sour cream cornbread is a wonderful savory treat that is not to be missed. Sour cream gives ordinary cornbread a unique flavor and a dense texture. The creamed corn also adds a great flavor. You have never had cornbread so moist!
This recipe uses self-rising cornmeal. Self-rising cornmeal is great for making a batch of cornbread at home. Martha White and Aunt Jemima are two great brands to purchase.
If you don’t have self-rising cornmeal, To make 1 cup of self-rising cornmeal you can make it by mixing together 1 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together in a bowl. Use it right away or store it in an air-tight container until you need it.
To make this recipe, first turn on the oven to preheat it. Place a seasoned iron skillet into the oven. You will be using a warm iron skillet for this recipe.
Combine the creamed corn, vegetable oil, sour cream, the eggs together, and mix well. You will then sprinkle the cornmeal into the batter, and stir.
You don’t want to overmix the sour cream cornbread batter, Stir until it is just blended, then pour the mixture into the hot iron skillet. If your iron skillet is seasoned, there is no need to to add non-stick spray to the pan.
In about 20 minutes you will have a wonderfully savory cornbread that you can’t resist. A touch of butter and you have the perfect slice of homemade cornbread.
This recipe is easy to modify, you could add some Cheddar cheese to the top of the bread before you bake it in the oven, or you may even want to add a tablespoon or two of green chilies to the batter.
Love cornbread? Don’t miss these great cornbread recipes.
Otis Spunkmeyer Spicy Cornbread Muffins – spicy and sweet, they can’t be beat.
Crowd Pleasing Cheesy Jalapeno Cornbread
Tippin’s Cornbread
Sour Cream Cornbread
Ingredients
- 3 large eggs slightly beaten
- 1 cup self rising cornmeal
- 8 3/4 ounces cream style corn
- 8 ounces sour cream
- 1/4 cup Vegetable Oil
Instructions
- Heat a lightly greased 8 inch cast iron skillet in a 400 degree oven for 5 minutes. In a bowl, combine all ingredients, and mix until all is moistened. Pour batter into hot pan. Bake in oven at 400 degrees for 20 minutes or until golden.
Recipe Tips for the Cook
- Add a tablespoon or two of chopped green chilis to be batter.
- Add a handful of Cheddar cheese to the top when you bake this cornbread.
Kimmy says
So delicious!